Paleo Diaries part 4

Wednesday, February 5, 2014

More paleo success. Morgan and I have been so lucky, we honestly have not tried a bad recipe, we have been repeating our favorites so there are not as any new ones this time around...however, our most delicious meal came from this batch of recipes. If you don't try any other paleo recipe that we have made, you must try the Asian-Flank Steak with the side of brussel sprouts, you will like it, I promise! 

Lunch:
California Grilled Chicken Avocado Mango Salad
Serves 2
-1 grilled chicken breast, sliced 
-1 cup diced avocado
-1 cup diced mango 
-2 tbsp diced red onion
-6 cups  lettuce

For the vinaigrette:
-2 tbsp olive oil
-2 tbsp white balsamic vinegar
-salt and  pepper to taste

Step 1: Whisk olive oil, white balsamic vinegar, salt and pepper. Set aside.
Step 2: Toss mango, avocado onion and chicken then plate on lettuce. 
Step 3: Dress and serve. 


Side-dish:
Sautéed Brussel Sprouts with Pancetta 
Serves 2-4
-1 oz pancetta, minced
-8oz package of brussel sprouts 
-1.5 tbsp extra virgin olive oil
-4 cloves garlic, minced 
-salt and pepper

Step 1: Take off outer layer of brussel sprout, chop of stem then chop brussel sprouts into shreds.
Step 2: Sauté pancetta until golden, about 5 minuets. 
Step 3: Add olive oil and garlic, sauté until golden.
Step 4: Add brussel sprouts, salt and pepper and let simmer until the sprouts are tender-crisp, about 4-5 minuets.
Step 5: Plate and serve! 


Dinner
Asian Flank Steak 
Serves 2
-8 oz flank steak, sliced thin
-3/4 cups reduced sodium soy sauce 
-2 cloves minced garlic
-1 tsp fresh ginger
-1 tsp coconut oil
-1 tbsp lime juice

Step 1: Combine soy sauce, garlic, fresh ginger, and lime juice and let steak marinate for 30 min to 1 hour. 
Step 2: Melt coconut oil in skillet. Once hot, grill flank-steak. A couple minuets on each side, depending on how you would prefer it cooked. 
Step 3: Serve. 

Spinach & Chicken 'Ravioli'
Serves 4
-4-5 medium to large yellow or green squash
-1 Tbsp. olive oil
-16 oz. ground chicken
-1 8 oz. bag frozen spinach, thawed
-8 oz. mascarpone cheese
-1/2 yellow onion, diced
-1 clove garlic, minced
-small handful fresh basil leaves
-salt and pepper to taste
-marinara sauce of your choice (you could totally make this fresh, but I just buy organic)

Step 1: Slice squash super thin. I recommend a mandolin but since I cannot use sharp kitchen objects I just used a knife....but a mandolin would have been way easier. 
Step 2: In a large skillet, bring olive oil and onions to a simmer. Add garlic, let simmer till golden.
Step 3: Add ground chicken, salt and pepper. Cook until chicken is cooked through
Step 4: Put mascarpone, basil, spinach and ground chicken mixture into a food processor and process until it is at the texture you prefer. You can also use a blender.  
Step 5: Okay..this is the complicated step. Because I didn't have a mandolin and my squashes were baby our slices were not long enough to make cute little ravioli's...so I used a muffin tin and made little cups out of the squash, and then also put some flat on the baking sheet, then topped with a scoop of the filling. If you did have proper squash you could make then into an X then toothpick the sides together to make cute little ravioli's. 
Step 6: Once they are all on your baking sheet or muffin tin, top with your marinara sauce.
Step 7: Bake at 200 for 15-20 minuets or until the squash is tender. Serve! 


Stir-fry Chicken with Veggies
Serves about 3

For the sauce: -1 tbsp low sodium soy sauce 
-1 tbsp fresh lime juice
-2 tbsp water
-1 tsp cornstarch

For the Stir Fry:
-2-3 boneless skinless chicken breasts, diced
-salt, to taste
-1 tbsp canola oil
-2 tsp fresh garlic, minced
-1 tsp fresh ginger, grated
-1 cup sugar snap peas
-1 cup carrots, sliced diagonally
-1 yellow onion, sliced
-1 head of broccoli, chopped
-scallions for garnish

Step 1: Combine soy sauce, lime juice, water and cornstarch in a bowl, set aside.
Step 2: Season chicken with salt, heat up a skillet with half of the canola oil. Add chicken and cook until brown. Remove with slotted spoon and set aside. 
Step 3: Add garlic and ginger and remaining oil to skillet and cook for 30 seconds, then add your veggies and cook until tender. 
Step 4: Add chicken back to veggies and reduce heat to medium-low. Add sauce mixture and cook for another minuet or so.
Step 5: Serve and garnish with scallion 


Dessert
Vanilla Citrus Madeleines

-1 1/4 cup blanched almond flour-1/4 cup coconut flour-1/2 teaspoon baking soda-1/2 teaspoon salt-1/4 cup butter plus 1/2 tablespoon for oiling the pan-zest of 1/2 lemon-1 teaspoon orange juice
-
1 teaspoon vanilla-1/4 cup honey (or sweetener of choice)-1/8 cup coconut oil (solid)-1 egg, beaten-1 tablespoon tapioca flour for pan-1 madeleine pan (cupcake pan would work too) Morgan has one of those mini cupcake machines, so we used that. 
Step 1: Preheat oven to 350...or plug in your mini cupcake maker. 
Step 2: Melt 1/2 tbsp butter and brush it into pan, or cupcake maker
Step 3: Combine dry ingredients and set aside.
Step 4: Beat egg, butter, oil and honey until completely mixed.
Step 5: Add lemon zest, vanilla and orange juice. 
Step 6: Slowly add in flower mixture and mix until dough is sticky.
Step 7: Put dollops in the pan or the cupcake maker.
Step 8: Bake in oven for 10-12 min, or until golden brown...or wait until the cupcake maker light turns green.
Step 9: Enjoy! 


 
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